hockymvp wrote:Good lord. Our posession limit is eight birds. My motto is don't kill more than the state posession limit, or more than you can eat.

Besides that. Jerky is my preferred way to prepare Goose. It's fairly easy. You can get a meat slicer cheap.

Don't pass judgement to quickly before you consider the facts...My hunting buddy and I pool our meat together. Average is 4 lbs of boneless meat per bird with brsts and legs. We have 10 possession limit for early season, add reg season on top that. There are ppl on here that get limits of geese daily, that is why I was curious, they must get a ton of meat and they are usually in areas that have much larger limits then where I am. Snow goose hunters, what do you do with all that protein...?

Cover the above ingredients in water in a non-mettalic container (Tupperware works great): Refrigerate for 7 days. Shake at least once per day.

After 7 days rinse meat in cold water to remove loose spices. Then put in a pot with cold water with a dash of apple cider Vinegar and add 2 tablespoons of Pickling spices. Bring to boil, cover and simmer for 3 1/2 hours, or until you can twist a fork in it and it flakes ... that may take as long as 5 hours. Let sit in water for 1 hour , Remove and eat.

****Note*** if using more than one goose breast, add more spices but be careful with the Tender Quick- Do not double the Tender Quick just add a little more.

Slice thin at bias.Tastes like corned beef.

If making more than 1 goose ..... still use 2 tbs of pickling spice in cooking water and dash of apple cider vinegar, but you can multiply recipe by number of geese ... except that you use no more than 2 cups of TenderQuick.

Cook for 3 1/2 hours, or until you can put a fork in the meat, twist it and the meat flakes. I will often cook the goose, particularly if they are older birds, as long as 5 hours. The key is to cook them until they are tender enough to flake when you turn a fork in the meat.

Also, when cooking 4 or 5 geese, I usually use 2 cups of white sugar and 1 cup of brown sugar. It makes the meat a little sweeter, which I an most people I've cooked it for, seem to prefer.

The snows around here have a slight fishy taste. thay spend alot of time on the river. dice it up low cook in a crock pot about 4 hr than put in home made newengland clam chowder. Also pot pies. Crock pot all day bith barb- Q sauce,pulled goose sandwich.

Buy 2 packets of Mccormick Au Jus gravy mix, 2 cans of mushrooms, 1 large onion, banana peppers (pre-sliced) in a jar, 4 snow goose breasts (or 2 canada breasts) and your favorite Dijon mustard. Make the gravy, then mix the gravy and mustard into a crockpot. Add the goose meat and let cook 5 hrs on low, occasionaly pulling the meat apart with forks . Then add as many peppers as you would like (I use about 1/2 of the jar with 1/2 of the juice.if you dont like peppers, don't add them) and add the mushrooms and onion (chopped). Cook another 2 hrs. Enjoy with your favorite moonshine and or barley pop.

We prefer to eat this on hogie buns, but it can also be put over rice.

Oh, man, goose is my favorite meat. The breasts I fillet and cut steaks put in ziplocks, eat all year, or make jerky. The wings and legs go into gumbo. Goose + Andouille sausage = Gandouille Gumbo. Cook slow about 3 hr and the meat slides off the bones. On the steaks, with the snows or Canadas, I rub with "Montreal Steak" rub and grill or pan fry in bacon drippins.

Go to the recipe section! All kinds of great ideas. I just saw the last DU with a roasted garlic goose fillet that looks amazing! Slice the breast into a butterfly, spread cream cheese and roasted garlic , wrap it up with bakers string and grill it! I also love the recipe I came up with that I call diablo goose. It is spicy and has a caribean flavor. I put it on the forum last year I think. Last but not least, goose jerky!!!!!!!!!